Austrian Desserts:
Topfengrießknödel (sweet dumplings)

Ingredients (2 to 3 people)

500 g quark
2 eggs
2 tablespoons of semolina
2 tablespoons of oil
2 tablespoons of breadcrumbs
1 pitch of salt
50 g of butter
100 g of more breadcrumbs

What Topfengrießknödel are

Topfengrießknödel are dumplings most characteristically containing quark and semolina (that's what their name means: "quark and semolina dumplings"). They are served as mains or dessert and a bit engaging to make. They are a light meal popular in the Northern parts of Austria and Bohemia. Use high-quality quark for this meal, since it is the predominant flavour of a generally very gentle meal.

How to prepare Topfengrießknödel

Mix eggs and oil until foamy, add quark, flour and 2 tablespoons of breadcrumbs. Salt this dough and let it sit for about 30 minutes. Form small dumplings and put them into boiling water. Boil them for approximately 10 minutes at medium temperature (they are fairly sensitive towards falling apart, to avoid too vicious bubbles). During this time, roast the remaining breadcrumbs in a pan with some butter and sugar until golden. Serve the dumplings covered with the breadcrumbs and some Zwetschkenröster (a kind of plum chutney).

More Austrian Recipes

Cooking Measures Conversion Tool

Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

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